Ingredients

Method

• 2 T extra virgin olive oil
• 150 g Woolworths baby button mushrooms
• 150 g Woolworths baby portabellini mushrooms
• 2-3 sprigs fresh thyme
• sea salt and freshly ground black pepper, to taste 
• 1 red onion, finely sliced 
• 2 cloves garlic, minced 
• 1 t paprika
• 1 cup cream
• 1 T wholegrain mustard
• fresh lemon juice, to taste 
• 250 g pack Woolworths fresh fettuccine
• 500 g Woolworths free-range venison steak, seared and thinly sliced 
Ingredients aren't specified.

Method

Ingredients

1. Heat a splash of olive oil in a large frying pan over a medium-high heat. Add the mushrooms and thyme, then season. Cook until golden and tender. Remove the item from the pan and set it aside.

2. Add a little more olive oil to the same pan and gently sauté the onion until soft. Add the garlic and cook for 1 minute.

3. Stir in the paprika, then add the cream, mustard and a squeeze of lemon juice. Simmer gently for 5–8 minutes until slightly thickened.

4. Meanwhile, cook the fettuccine according to package instructions. Drain and stir through the sauce along with the mushrooms.

5. Season the venison steaks and sear in a hot pan with olive oil for 2–3 minutes per side. Rest briefly, then slice thinly.

6. Serve the fettuccine topped with the seared venison and an extra sprig of thyme if desired.

Cook’s note: This is a great dish to serve with a crisp green salad.

Videographer and Photography: Sadiqah Assur-Ismail
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones

Woolworths’ free-range venison is naturally low in fat and sourced from animals that roam freely in natural pastures. These venison cuts, including eland, kudu and impala, are carefully selected for quality and sustainability. Woolworths ensures that its free-range venison is raised without routine antibiotics or growth stimulants, giving you a product that’s both ethical and full of rich, authentic flavour.

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